Hi! I don't know what the book says about this, but I freeze bell peppers all the time with no blanching. I just remove the seeds and either freeze them whole for future use for stuffed peppers, or chop them and pack them into zip lock bags and freeze them. Then if I need a few for a stir fry or to add to any recipe, just flex the bag to loosen the chopped peppers and use what you need, and reseal the bag and return it to the freezer. I always grab up all the marked down peppers I can find at the supermarket. Harlean from Arkansas.P.S. I believe this method would work for any kind of peppers.